Prep 30 mins
Cook 30 mins
I can't seem to get enough chocolate lately and these cupcakes were among my victims. This recipe comes from a Chicago bakery called Sweet Mandy B's and these cupcakes will make you happy!
- 354.88 ml flour
- 236.59 ml unsweetened cocoa
- 6.16 ml baking soda
- 6.16 ml baking powder
- 4.92 ml salt
- 473.18 ml sugar
- 177.44 ml hot water
- 177.44 ml milk
- 2 large eggs
- 118.29 ml vegetable oil
- 7.39 ml vanilla extract
- 236.59 ml unsalted butter
- 44.37 ml dark corn syrup
- 4.92 ml vanilla
- 0.25 ml salt
- 158.51 ml unsweetened cocoa, sifted
- 453.59 g confectioners' sugar, sifted
- 118.29 ml whipping cream
- candy sprinkles (optional)
- Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
- Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
- Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
- While cupcakes are cooling, prepare the frosting.
- Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
- With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
- When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.
Absolutely delicious! The cupcakes themselves are light and moist with a richness running through them. Perfect crumb and texture. The frosting is delicious too, just the right consistency and richness. This will now be our go to chocolate cupcake recipe. We made them for Easter and frosted them thick around the edges with a depression in the middle. We sprinkled grated chocolate around the outer ring, like a nest, and put Cadbury's mini-eggs in the depression. Will upload picture shortly. Beautiful recipe, thanks so much!
These were sssooooo good and I am not a cake fan. The batter was thin so I had made a huge mess as i was pouring the batter into the cupcakes. For the second batch I poured the batter into a large cup then poured it into the tins from there. They did flow all over place so but I liked the flavor so much that I made them again and filled the tins less than half full. So the first batch was a mess, the second batch was great.
My sister used to live in Chicago, and went to Sweet Mandy B's all of the time. (We had to try this recipe!) These are really good!! Next time we're going to increase the cocoa pwdr for a more chocolatety frosting. We also took the advice of Syltel and used hot coffee in lieu of hot water, and on a whim of our own, used French Vanilla coffee creamer in lieu of milk. Thanks for posting!